Food.Farmer.Earth Newsletter: Kids

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Coming Next on Food.Farmer.Earth: Rediscovering Salt

Tuesday in the Kitchen: Ben Meyer of Grain & Gristle shows how easy it is to cure and smoke pork belly at home, and how wonderfully different it tastes from store bought bacon.

Wednesday: to the Field Ben Jacobsen of Jacobsen Salt, who after having discovered finishing salt while in Denmark, set out to make a salt like no other, and start his own salt company.

This Past Week: Week of June 25

in the Kitchen: How to Make Strawberry Shortcake

Lisa Schroeder of Mother’s Bistro helps her two grandchildren (ages 8 and 9) make strawberry shortcake using fresh, locally grown strawberries, heavy cream, and more than a dash of kitchen fun in this video on Food.Farmer.Earth’s YouTube channel. You can find the recipe on CookingUpaStory.com.

to the Field:

Supa Fresh Farm Helps Underserved Teens Learn Valuable Skills

Mia Bartlett, founder of Oregon-based Supa Fresh Youth Farm, said that when the 16- to 21-year-old students start the program, they often have no idea what it means to have a job. Many subsist on a diet of fast food-the closest they’ve come to fresh food is the tomatoes on a pizza, and they think of potatoes only as French fries, never having seen one growing in the ground. But in this video from Food.Farmer.Earth’s YouTube channel, she said that after tilling and fertilizing soil, planting seeds and watching them grow, many students have come to appreciate not only what their labor can accomplish, but how good “real” food tastes. They often take these skills home, shopping and cooking for their families.

Food Wisdoms:

Teaching Kids Through Hands-On Learning in the Kitchen and On the Farm

Mia Bartlett of Supa Fresh Youth Farm and Chef Lisa Schroeder of Mother’s Bistro share their philosophies of teaching kids important lessons by offering them hands-on experience in the kitchen and on the farm in this video on Food. Farmer.Earth’s YouTube Channel.

The Weekly Roundup

When Real Food Kids Go Away from Home (Cooking Up a Story) Jami Delgado of Eat Nourishing interviews kids who normally eat healthy at home about what happens at school, friends’ houses and grandmas.

What is Vat-Pasteurized Milk? (The Kitchen) With vat pasteurization, milk is held at 145ºF for 30 minutes and then quickly cooled, retaining a high percentage of the milk’s natural enzymes and beneficial bacteria.

Too Big to Chug (Mother Jones) How we got from the invention of soda pop back in 1767 to drinks three times bigger than the human stomach. Great visuals comparing size of Japanese McDonald’s cups to American cups.

Would You Eat Lab-Grown Meat? (Grist) “‘Shmeat’ is a disruptive technology – one that threatens to overturn a powerful and established order. The global meat industry, which is populated by some very ruthless people, is going to fight this hard.”

Meat Industry Trying to Kill Federal Animal Protection Legislation (Humane Society) “Today, more than 90 percent of the hens used for egg production in our country are crammed into tiny cages that offer each bird even less standing area than a sheet of paper. They live in this state of misery for more than a year before they’re slaughtered.”

The New Bragging Rights: My Kids Hate Junk Food (Real Mom Nutrition) “It’s not enough that we crow about traveling baseball teams or casually mention the pre-K chess semi-finals. Lately, it seems like a lot of us are quick to recount stories of our children denouncing processed foods.”

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